A Weekend in Heaven. . .

 

In these troubled economically challenged times, it was a pleasure to get away from the stresses of life and, put down the headhunting phones and retreat to my favorite pastime – food.  Usually that involves some gourmet cooking over the weekend to see what new I can create. But actually, I was blessed this past weekend and was not only able to lay down my apron, but also to surrender my pallet to the trusting hands of a great gourmet chef http://myownsweetthyme.blogspot.com Becky and Debbie assisted Lisa as she created some dynamic, mouth watering foods for Gary, Jeff and myself. We men were completely spoiled Saturday (Valentines) evening.

We started off our evening with an appetizer of Gruyere Puffs with Hazelnuts. Then we moved on to our first course; Cherry tomatoes on the vine stuffed with goat cheese in a Herb Bouquet….absolutely delicious

Then appeared a tantalizing Coconut Creamed Mushroom soup. If I wasn’t in heaven before, this dish sealed my fate. I love a good mushroom soup and now Lisa’s ranks first over mine own recipe.

A cleansing dollop of Passion Fruit sorbet and a sprig of mint to cleanse the pallet in anticipation of the entrée

After what I thought was a dish that couldn’t be outmatched, along can a poached half pear.

Then along came a surprise treat of Kumquats – that small fruit closely resembles that of the orange (Citrus sinensis) but is smaller and is often oval. Pop it in your mouth and bite – the first squirt has a slight bitterness but then the pallet is rushed with the sweet juices as one continues to chew on these tasty little morsels.

 

 

If all this wasn’t enough to make any man weak at the knees, then, the main entrée of baked wild Coho salmon topped with a roasted red pepper sauce, a side of sautéed rosemary potatoes and steamed asparagus with balsamic vinegar.

To top off the evening meal, Lisa served a Dark Chocolate Islands in Crème Anglaise

Add a little variety of music, champagne and great conversations about life, kids, politics, and music made this an evening to remember and cherish.

 

Sunday:

My weekend in heaven didn’t end there; Sunday evening we were treated to our other gourmet Chef friend Joe and his home for a wonderful dinner with his lovely Souse chef wife Jeanine.

We brought a bottle of fine Sake with us which blended well with their salmon flavored hummus dip and crackers.

Joe was preparing a rolled stuffed Pork roast for us, which he had been working on that afternoon. Drizzle a secret reduction sauce over the pork and it was a heavenly experience.

He prepared to boil sweet potatoes and when mashed, added cinnamon, grated nutmeg, brown sugar and butter. The taste was to die for.

Add a little oil to a sauté pan and sautéed sliced fresh mushrooms (Portobello and button)

 

 

 

Ginger Glazed Mahi Mahi

 

This is a great way to make Mahi Mahi. This will work with any dense fish like salmon or mahi mahi or even tuna.

A great wine to pair with this is a pinot noir or Mary Hill Pinot Gris

| Edit…

My Notes

35 min 15 min prep

Top of Form

Change to: servings US Metric

Bottom of Form

2	mahi mahi fillets
3	tablespoons honey
3	tablespoons low sodium soy sauce
3	tablespoons balsamic vinegar
1	tablespoon gingerroot, finely grated
1	garlic clove, minced
	2 teaspoons olive oil
	salt and pepper
1	tablespoon olive oil (reserved)

• < 60 mins Main Dish
• Mahi Mahi Main Dish
• Asian Main Dish

1. Mix all ingredients in a ziploc bag and add fish. Leave in fridge to marinate for up to 2 hours.
2. Preheat oven to 400.
3. In an oven safe skillet, heat 1 Tbsp olive oil on medium high heat.
4. Place fish in skillet, but be careful–it will splatter a bit.
5. Leave the fish to sizzle away for 5 minutes.
6. Flip the fish over and place entire pan in the oven for 15 minutes.
7. Enjoy.

Stuffed Mushrooms – excellent appetizer

 

Mushrooms  16-24

1 pound thick sliced bacon

½ onion

1 red bell pepper

Fresh cilantro leaves

3-4 cloves fresh garlic

16 oz. Low fat or fat free cream cheese              Pre-heat oven to 350

 

Brush mushrooms off

Carefully remove stems

With a spoon or melon ball spoon, hollow out the mushroom caps

Finely Chop left over stems and pieces and add to sauté’ below

 

Trim fat from bacon

Cut bacon into small pieces

and sauté until almost done

Mince onion and add to sauté for 3-5 min.

Cut or press 3 cloves of garlic, add to sauté

Add chopped mushroom pieces

 

Drain grease from pan and lay out on a cutting board

Chop sauté into a finely chopped mixture

Place cream cheese in a mixing bowl and microwave until soft (1 min.)

Add sauté mixture to cream cheese and mix well

 

Using a spoon, add a dollop of mixture to each mushroom cap and place on a backing sheet.

 

Optional to add a festive color: 

Remove cilantro leaves from stems

Slice  ¼ of a red pepper

Dice both

Sprinkle tops of mushrooms with the cilantro/pepper mix

 

Bake at 350 for 15 minutes.

Serve warm

-Gary Perman

 

Mushrooms

1 pound thick sliced bacon

½ onion

1 red bell pepper

Fresh cilantro leaves

3-4 cloves fresh garlic

16 oz. Low fat or fat free cream cheese              Pre-heat oven to 350

 

Brush mushrooms off

Carefully remove stems

With a spoon or melon ball spoon, hollow out the mushroom caps

Finely Chop left over stems and pieces and add to sauté’ below

 

Trim fat from bacon

Cut bacon into small pieces

and sauté until almost done

Mince onion and add to sauté for 3-5 min.

Cut or press 3 cloves of garlic, add to sauté

Add chopped mushroom pieces

 

Drain grease from pan and lay out on a cutting board

Chop sauté into a finely chopped mixture

Place cream cheese in a mixing bowl and microwave until soft (1 min.)

Add sauté mixture to cream cheese and mix well

 

Using a spoon, add a dollop of mixture to each mushroom cap and place on a backing sheet.

 

Optional to add a festive color: 

Remove cilantro leaves from stems

Slice  ¼ of a red pepper

Dice both

Sprinkle tops of mushrooms with the cilantro/pepper mix

 Bake at 350 for 15 minutes.

Serve warm

-Gary Perman

Breast of Chicken in Crab Sauce

 

6-8 boned, skinless chicken breasts (thawed)

If thick, slice horizontally in thinner halves

 4 green onions

White Sauce ( 1 stick butter, ¼ c. four, 2-3 c. milk)

1 c. Grated cheese – cheddar or white

½ c. parmesan cheese

1 tbsp. parsley flakes

1 tbsp. dry mustard

1 tbs. Worcestershire sauce

1 c. dry white wine

1 lb. Crab meat. (fresh king crab is best)

 
Pre-heat oven to 375

Sauté green onions.

 Make white sauce and add cheeses until melted.

Add Parsley, dry mustard, Worcestershire sauce, and mix well.

Add onions and wine.

Sir in crab meat.

Pour over chicken breasts.

Bake 30 – 40 minutes.

 

Bacon wrapped Jicama Appetizer

Jicama is a Legume, also known as a Mexican Turnip, a crispy, sweet edible root which can be eaten raw or cooked. It also makes a great substitute for crackers with dips.

This is a great tasting appetizer you are sure to enjoy.

1 large Jicama (found in the produce section)

1 package thick sliced Bacon.

Toothpicks (cut in half)

Preheat over to 350

Cut Jicama into French fry size pieces about 2” long

Cut thick bacon in half, trim excess outer fat

Wrap bacon around Jicama piece and secure with toothpick.

Bake on broiler pan for 30-45 minutes

Serve warm

Indian-Style Okra Chicken Dish

This makes a wonderful accompaniment to a spicy Main dish, or leave in the Chicken for a great main dish.

 

Ingredients:

1 large onion, quartered

4 garlic cloves

2 inch piece of fresh ginger, peeled

1 fresh green Chile, seeded and finely chopped

1 tsp mustard seeds

1 tsp. Ground cumin

1 tsp. ground curry

2 cups vegetable broth

1 can (140z) chopped tomatoes

½ – 1 pd. Fresh Okra, trimmed and sliced.

1 pd. Potatoes, peeled and cut into chunks

1 red or green pepper, seeded and cut into chunks

¼ cup of raisins

3 tbs. fresh parsley

4 chicken breasts (no skin)

Salt and pepper to taste

Chopped Cilantro (garnish)

 

Step 1: Place the onion, peeled garlic, and ginger in a food processor or blender and puree.

Heat a small amount of oil in a large sauce pan. Ad the onion puree and sate over low heat about 6-7 minutes.

Step 2: Add the mustard seeds, cumin, curry to form a paste. Gradually pour in the broth and chopped tomatoes with their juice, stirring well. Bring to a boil, reduce heat and cover. Simmer 10 minutes.

Step 3: in a large baking dish, spray bottom with non-stick spray. Add the Okra, Potatoes, pepper, raisins, chicken breasts, and cover with the ingredients from step 2.

Bake at 400 for 50 minutes.

(If not adding chicken bake at 400 for 30 minutes)

Step 4: remove from oven and sprinkle with the cilantro and serve hot.

 

Options:

Add Chicken thighs to replace Chicken Breasts.

Add 1 can red pasta sauce to the mix before baking to give an eve more tomato zest and moisture.

Pour of cooked rice

Double the curry and ginger for a spicier dish.

Serves 4

 

 

Posole – Mexico Style

 

A hearty Mexican soup or stew with pork and hominy. This dish can be reduced down to a thicker dish for even more variety of use than merely a soup or stew.

Last week, I reduced it to a thick consistency and served it in a wrapped burrito shell, sprinkled with a little grated cheese it was an excellent dinner, even the kids liked it.

 

¼ olive oil

3 pounds boneless pork loin, cubed.

2 medium onions, chopped.

3 cloves mince garlic

4 -15 oz. cans of yellow hominy, drained

4  cups water or chicken broth

2 – 4 oz cans diced green chilies, undrained.

1 – 10oz can red enchilada sauce

1 – 16 oz. can diced tomatoes

1 – 4oz can taco sauce

1 bay leaf

1 tsp. cumin

½ tsp. oregano

Salt and pepper to taste

 

Head oil in a 6 quart stockpot, add pork, onions and garlic. Cook until pro is browned.

Drain excess grease.

Add Hominy and 3-4 cups of water.

Add chilies, enchilada sauce, tomatoes,, taco sauce, bay leaf, cumin, oregano.

Cook over low to medium heat for 2 hours, stirring occasionally.

After two hours add additional water/broth if necessary

Simmer and reduce down for 2-3 hours longer.

(if you want a soup or stew, add more broth)

 

Serves 4-8 people.

 

Serve with tortillas or corn chips, or cornbread.

 

 

 

 

BABY OCTOPUS in red sauce

First, don’t believe all the stories about octopus being tough and needing special treatment. This recipe creates a very tender, tantalizing taste. I rarely cook it the same way twice, it’s a good recipe to experiment with – add your own fish, herbs and spices to your liking.

Buy frozen baby octopus in supermarkets (Winco, QFC. Fresh is better of course, but I bought frozen last weekend and it cooked just fine.

For this recipe you will need:

• One large boiler or large saucepan (pot) capable of holding all of the ingredients
• Allow 1/2 lb of baby octopus per person.
• Fresh tomatoes or your favorite Red Pasta Sauce
• Good quality Olive Oil
• Leeks or onions to suit your tastes. I use 3 leeks.
• Your favorite herbs and spices; basil, garlic, Italian spices to taste.
• Chili to your level of taste
• Two cloves of garlic per person – at least
• Tomato Paste – 1 large can
• White wine of course – don’t forget to keep some aside for the baby octopus recipe!
• A good dash of brandy adds a blast.

METHOD OF PREPARING THE BABY OCTOPUS RECIPE

If you don’t have fresh baby octopus you need to defrost the packaged frozen variety.

Cut the leeks which I cut rather thinly and then wash off the residual dirt. Gently sauté the leeks along with the garlic, chili, herbs and spices are of course gently sautéed in very good olive oil. I only use a hint of dried chili but that’s simply a personal preference. Fresh herbs would be better if available.

Meanwhile begin cutting up the baby octopus. First I remove the heads and cut in half and then halve the legs (tentacles) section.

Add the tomatoes or Red Pasta sauce to a medium sized pot

Add the sauté mixture

Add at least one cup of wine plus a dash of brandy, if it’s on hand.

Add ½ to 1 can of tomato paste to thicken to your desired consistency

Add the baby octopus

Simmer for 20 minutes

Five minutes or so before you’re finished, add a fillet of your favorite fish (Halibut, Cod, Mahi Mahi, Shrimp, Clams)

Stir at regular intervals and serve with good chunks of bread to dunk in the juices.

Strawberry-Banana Salad

Strawberry-Banana Salad

Most people think of Jello as a hospital or Senior Citizen food item; but this recipe, made by Julie Curry, will knock your socks off.

An excellent dessert during a summer time BBQ or dinner.

1 package (6 oz) strawberry gelatin

1 cup boiling water

20 oz strawberries (the recipe calls for frozen, but I like to use fresh)

1 can (20 oz) crushed pineapple, undrained

1 cup mashed firm bananas (about 3 medium)

½ to ¾ cup chopped walnuts

2 cups (16 oz) sour cream

2 teaspoons sugar

½ teaspoon vanilla extract

In a bowl, dissolve gelatin in water. Stir in strawberries, pineapple, bananas, and nuts. Pour half of the mixture into a 9×13 dish. Refrigerate for 1 hour or until set. Set the remaining gelatin mixture aside. Combine the sour cream, sugar, and vanilla; mix well. Spread over the chilled gelatin. Spoon remaining gelatin mixture over top.

Chill overnight. 12-15 servings.

Winery of the Month: Cascade Cliffs

Bob Lorkowski operates one of my all time favorite wineries. Nestled in the heart and on the shores of the Columbia River Gorge Scenic Area, Cascade Cliffs began plantings in 1986. Since then the vineyard has grown varietals such as Barbera, Nebbiolo, Petite Sirah, Syrah, Cabernet Sauvignon and Symphony, among others.

The soil, climate and altitude is exceptional for these varietals.

Our favorite wines are the Nebbiolo and Cabernet Sauvignon. Exceptional!

Bob has a casual-sophisticated tasting room which gives you an up close and personal feel. They not only have exceptional customer service, but truly love what they do and will go into great detail on history, variety of grapes, growing and winemaking. Great service you will never find at the big wineries.

Bob will let you brouse through the picturesque vineyard. Waterfront views, towering basalt cliffs with vistas await family gatherings and picnic areas.

Next time you are in the gorge, Cascade cliffs is a winery you must experience. http://www.cascadecliffs.com